Lasagna with bechamel

 Ingredients

• 1/4 C (28g) gluten free flour blend (original recipe suggests a high starch blend they call "Donut and Fritter Blend" but I think Bob's Red Mill 1-1 gf flour still tastes better).
• 1 t salt (original says 1 1/2)
• 1/2 t white pepper
• 4 T butter
• 2 1/2 C milk
• 1/4 t nutmeg
• 2 C asiago or parmesan cheese (could try less, it was very heavy)

• 1 lb ground beef (or original suggests veal)
• 1/4 c onion, finely grated or diced was also fine
• 1/2 t salt
• 1/2 t thyme (or 1 t fresh)
• 1/2 t oregano (or 1 t fresh)
• 1/2 t cumin

• approx 10 oz lasagna noodles (can also sub 4 medium zucchini, cut very thin. Need to drizzle with a little salt and let sit for 15 minutes for some of the water to drain out. Then lightly cook on a nonstick griddle)
  
• 24 oz spaghetti/pasta sauce
• 2 C shredded mozzarela
• 1/4 C grated Asiago or Parmesan 

Bechamel

1. Combine flour, salt and pepper in a bowl. 
2. Melt butter in a heavy saucepan. Add dry ingredients and mix until a thick paste forms, about 1 min. 
3. Reduce heat to low and add milk a little at a time, allowing to thicken. Add nutmeg and turn off heat, but it needs to stay warm enough to be somewhat pourable. Add cheese, mix until no lumps. 

Meat sauce

1. Brown meat in a skillet. 
2. Drain all but 2 T oil and add onion (may need to remove meat first if you're worried about it drying out) and cook about 5 minutes. 
3. Add salt, thyme, oregano, cumin (and meat back in if you took it out). 

Assembly

1. Cook pasta.
   
2. In a 9x13 pan layer tomato sauce, noodles, meat, bechamel, except on the last layer put noodles, then a thin layer of sauce. Sprinkle with cheeses. 
3. Bake at 350 for 30 minutes, until bubbling. Let rest for around 30 minutes.